Eliana and I made some delicious popcorn pancakes for breakfast this morning using microwave white popcorn by Orville Redenbacher. The process was fun and yielded fluffy buttery pancakes. We topped ours with homemade blueberry syrup (frozen fresh blueberries & honey, reduced to a syrup).
4 cups of finely ground popcorn (about 1 1/2 bags of microwave popcorn)
1 c. skim milk
3 tsp. baking powder
2 tsp. Splenda
2 tsp. pure vanilla
First, pop two bags of light microwave popcorn. Using a high power food processor, grind the popcorn into a fine flour. The flour will be very light. Mix all the ingredients in a large bowl. Making sure the batter stays mixed, spoon 1/4 c. of the batter onto a non-stick skillet or griddle on low to medium heat, coated with olive oil spray. Cook as you would a normal pancake, flipping when the batter bubbles and solidifies slightly. The pancakes should be golden brown on both sides. Yields 8-10 small pancakes. Eat and enjoy!
Until next time…